Tender, flavorful chunks of chicken in an easy homemade sauce and cashews. This easy, one pot, 30 minute skillet cashew chicken will be a hit at the dinner table. Serve over rice and garnish with green onions.
You’ll Need:
Chicken:- 1 tablespoon olive oil
- 2 lbs boneless, skinless chicken breasts, cut into small bite-size chunks
- salt & pepper
- 1 cup cashews, unsalted or lightly salted
- 1 tablespoon cold water
- 1 tablespoon cornstarch
- chopped green onions, for garnish
Sauce:
- 1 cup low-sodium chicken broth
- 1/3 cup low-sodium soy sauce
- 1/4 cup hoisin sauce
- 2 tablespoons rice vinegar
- 3 tablespoons brown sugar
- 4 cloves garlic, finely minced or pressed
- 2 teaspoons fresh grated ginger
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
Instructions:
- Combine all the sauce ingredients in a glass measuring cup or a bowl. Whisk together to break up clumps. Set aside.
- Cut chicken into small, bite-size pieces and sprinkle with salt & pepper. Heat olive oil in a pan over medium-high heat. Add chicken pieces and cook until lightly browned on the outside, about 8 minutes. They may not be cooked all the way inside, but that's ok because they will cook more while simmering in the sauce. The chicken should look cooked on the outside. Drain.
- ** chicken gives off a lot of water while cooking, so I like to drain the chicken mixture at this point in a colander in the sink **
- Add sauce into the chicken, bring to a low boil, then turn heat down to medium low and let simmer for about 10-12 minutes. Mix cornstarch and cold water together and then pour into mixture (this will thicken it). Add cashews.
- Serve over rice and garnish with chopped green onions.